Instructions:
1 Pick through chickpeas to remove any rocks or bad chickpeas. Rinse with fresh water.
2 Add rinsed chickpeas to a large bowl and add enough water to cover the chickpeas. Cover the bowl with a tea towel or plate and let soak for at least 8 hours or overnight.
3 When the soaking time has ended, drain the water and rinse the chickpeas again.
Make On the Stove Top:
1 Add chickpeas and 3 cups of fresh water to a medium pot and set heat to medium-high. Bring to a boil and then turn down to low and simmer for 45 minutes.
2 Check occasionally and skim off any foam that has formed on top (see image above).
3 When simmer time has ended, turn the stove off, remove pot from heat, cover, and let sit for 1 hour.
4 After the hour has passed, place a strainer over a jar and pour the chickpeas and aquafaba into the strainer to separate the two. (see image above)
5 Set the chickpeas aside to use in other recipes and allow the jar of aquafaba to cool. When it has fully cooled, cover and place in the refrigerator to chill for at least 8 hours.
6 This method will yield 1 ¼ cups of aquafaba.
Make In an Instant Pot / Pressure Cooker:
1 Add chickpeas and 3 cups of fresh water to Instant Pot.
2 Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 20 minutes. Pot will take roughly 12 minutes to come to pressure.
3 After the time has ended, let the Instant Pot naturally release pressure. This will take roughly 33 minutes.
4 After pressure has come down, unplug pot, open valve to venting, and let sit for 1 hour.
5 After the hour has passed, place a strainer over a jar and pour the chickpeas and aquafaba into the strainer to separate the two.
6 Set the chickpeas aside to use in other recipes and allow the jar of aquafaba to cool. When it has fully cooled, cover and place in the refrigerator to chill for at least 8 hours.
7 This method will yield 2 cups of aquafaba.
Make In a Slow Cooker:
1 Add chickpeas and 3 cups of fresh water to slow cooker and set to low for 5 hours or high for 3 hours.
2 When cooking time has ended, turn the slow cooker off, unplug, and let sit for 1 hour.
3 After the hour has passed, place a strainer over a jar and pour the chickpeas and aquafaba into the strainer to separate the two.
4 Set the chickpeas aside to use in other recipes and allow the jar of aquafaba to cool. When it has fully cooled, cover and place in the refrigerator to chill for at least 8 hours.
5 This method will yield 2 cups of aquafaba.
Recipe Notes:
Before making this recipe, please read all of the helpful tips and FAQ above, as well as the notes below.
It is important that all tools you will be using be free from any oil and oil residue. Oil will prevent your aquafaba from whipping.
There is no need to add any salt, baking soda, or anything else to the chickpeas at any time.
Timing and yield info above is based on the stove top method.
The stove top method will yield 1 ¼ cups of aquafaba and the pressure cooker and slow cooker methods will yield 2 cups.
I use a 6 quart Instant Pot. If yours is smaller or bigger, everything will remain the same, the only difference will be the times I mention for the pot to come to pressure and come down from pressure.
If for some reason your aquafaba did not thicken after the chilling time in the refrigerator, test by taking a couple tablespoons and whip with a hand mixer for a few minutes to see if it whips up properly. Sometimes, even though it looks watery, it will still work. If the test fails and it does not whip, you can thicken it up by simmering it on low in a pot on the stove so some of the water evaporates and it’s reduced by about a quarter. Measure it before adding to the pot and measure it after so you can see how much it has been reduced by.
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Combine all ingredients together in a saucepan and heat over low heat until simmering. You can also throw everything in the crockpot and set it on low or high with the top off
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